THE NUTRITIVE VALUE OF CANNED FOODS .28. SOME STUDIES OF COMMERCIAL WAREHOUSE TEMPERATURES WITH REFERENCE TO THE STABILITY OF VITAMINS IN CANNED FOODS

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作者：

MONROE, KH

BRIGHTON, KW

BENDIX, GH

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FOOD TECHNOLOGY | 1949年 / 3卷 / 09期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：292 / 299

页数：8

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[21] THE NUTRITIVE VALUE OF CANNED FOODS .2. AMINO ACID CONTENT OF FISH AND MEAT PRODUCTS
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[22] NUTRITIVE VALUE OF CANNED FOODS - INFLUENCE OF TEMPERATURE AND TIME OF STORAGE ON VITAMIN CONTENTS .13.
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[23] THE NUTRITIVE VALUE OF CANNED FOODS .1. AMINO ACID CONTENT OF FISH AND MEAT PRODUCTS
DUNN, MS
CAMIEN, MN
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[24] SOME INVESTIGATIONS ON THE TOXICOLOGY OF TIN, WITH SPECIAL REFERENCE TO THE METALLIC CONTAMINATION OF CANNED FOODS.
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[25] NUTRITIVE VALUE OF CANNED FOODS .14. EFFECT OF COMMERCIAL CANNING OPERATIONS ON THE ASCORBIC ACID, THIAMINE, RIBOFLAVIN, AND NIACIN CONTENTS OF VEGETABLES
WAGNER, JR
STRONG, FM
ELVEHJEM, CA
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1947, 39 (08): : 985 - 990
[26] NUTRITIVE VALUE OF CANNED FOODS .42. A STUDY OF THE PROTEIN VALUE OF YOUNG AND MATURE PEAS (PISUM-SATIVUM)
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[27] NUTRITIVE VALUE OF CANNED FOODS .7. EFFECT OF COMMERCIAL CANNING AND SHORT-TIME STORAGE ON ASCORBIC ACID CONTENT OF GRAPEFRUIT JUICE
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[28] THE NUTRITIVE VALUE OF CANNED FOODS .3. CHANGES IN RIBOFLAVIN CONTENT OF VEGETABLES DURING STORAGE PRIOR TO CANNING
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TOBEY, HL
PLUMMER, J
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FOOD TECHNOLOGY, 1950, 4 (06) : 258 - 263
[29] NUTRITIVE VALUE OF CANNED FOODS .23. EFFECT OF DURATION AND TEMPERATURE OF BLANCH ON VITAMIN RETENTION BY CERTAIN VEGETABLES
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[30] THE NUTRITIVE VALUE OF CANNED FOODS .4. CHANGES IN THIAMINE CONTENT OF VEGETABLES DURING STORAGE PRIOR TO CANNING
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TOBEY, HL
PLUMMER, J
BENNETT, BB
PAUL, P
FOOD TECHNOLOGY, 1950, 4 (06) : 264 - 268

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